Cocoa Butter

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Cocoa Butter

INCI Name: Theobroma Cacao Seed Butter
Common Name: Cocoa Butter
Botanical Source: Theobroma cacao
Plant Part Used: Seed (cocoa bean)
Processing Method: Mechanical pressing
Grade: Cosmetic Grade
Packaging Size: 50g

1. Material Overview

Cocoa Butter is a natural vegetable fat obtained from the seeds of Theobroma cacao through mechanical pressing. It is solid at room temperature and exhibits a stable crystalline structure.

This cosmetic-grade raw material is supplied exclusively for further processing and formulation into cosmetic and personal care products. Refined grades offer a more neutral aroma, while unrefined grades retain the characteristic cocoa scent.

Mechanical extraction preserves the natural triglyceride composition without solvent use.

2. Physical & Organoleptic Characteristics

• Appearance: Solid butter at room temperature

• Color: Pale ivory to light yellow (refined) / light brown to cream (unrefined)

• Odor: Neutral (refined) / characteristic cocoa aroma (unrefined)

• Solubility: Oil soluble

• Melting Point: Approximately 34–38°C

• Texture: Firm, brittle at lower temperatures; melts smoothly upon warming

Natural variations may occur due to harvest origin and processing differences.

3. Composition & Functional Attributes

Cocoa Butter primarily consists of triglycerides rich in:

• Stearic acid

• Palmitic acid

• Oleic acid

• Minor amounts of linoleic acid

• Naturally occurring phytochemicals (in unrefined grades)

Functional Contribution in Formulations

Within cosmetic systems, Cocoa Butter is commonly selected for its ability to:

• Provide structural rigidity to solid and semi-solid formulations

• Contribute viscosity and body to emulsions

• Support occlusive properties within lipid phases

• Enhance barrier-focused formulation design

• Improve firmness in balm and stick formats

• Deliver a stable melting profile close to body temperature

Its high saturated fatty acid content contributes to stability and firmness in anhydrous systems.

All functional outcomes must be validated in the final cosmetic formulation.

4. Suitable Formulation Applications

• Body butters

• Balms and solid bars

• Lip care bases

• Creams and emulsions

• Soap production

• Structured stick formulations

Recommended inclusion levels should be determined through formulation trials, stability testing, and regulatory evaluation.

5. Storage & Stability

• Store in a cool, dry environment

• Protect from direct sunlight and excessive heat

• Keep container tightly sealed

• Avoid repeated temperature cycling to minimize fat bloom or texture variation

As a natural fat, Cocoa Butter may exhibit slight changes in crystal structure if exposed to fluctuating temperatures.